↑Open the fried tofu and roll in the ingredients.Fucha cuisine is basically served one slice per person on a large plate. (Excluding soup, rice, etc.) 
Each dish is seasoned so that you don't have to add salt or soy sauce. 
↑ Deep-fried seasonal vegetables.Sazanka flowers are adding to the gorgeousness.January is the 1th session of the spring normal course.And finally, on February 2rd, the graduation production presentation is waiting.Some of the students in the class were wondering, "What kind of food should I present??"Some people were seen discussing dishes and presentations, referring to photos from past recitals. On the 23th, the 20th advanced Friday class was held.Michiyo Fujii is in charge of this episode.We made Chinese-style “black rice chimaki”, a quick “grilled mushroom in foil”, a well-balanced “carrot, broccoli, and radish three-color salad”, and a simple “apple pie”. 
This is a comment from Professor Fujii. "How was today's black rice chimaki? You wrapped it up beautifully. The apple pie looked delicious too. This year is almost over. Please take care of yourself. Have a happy new year." The next Saturday, the 21st, was the last “opening day” of the year, the first and second Intermediate W Saturday classes.In the morning, Yuko Fujiwara, who also runs a network class in Onomichi, was in charge of the first class.For the first time, she worked on things like "pumpkin rice porridge" that she wanted to eat on the winter solstice the next day, the 1nd, and dried kiriboshi side dishes "wakame and kiriboshi radish two cup vinegar".Kiyomi Noguchi was in charge of the afternoon class.For the second time, we made “Vegetable Soup” with barnyard millet, and “Hijiki Gomoku-ni” with the pleasant aroma of roasted soybeans.This is a comment by Professor Fujiwara. “This is a friendly class.It's a little rushed, but everyone, please give her my best regards from the beginning of the year! On the 2rd, a “study meeting” was held for the teachers. (I'll talk about that next time...) And on the 1th, the last class of the year, the 22th Intermediate Tuesday class, was held.Michiyo Fujii is in charge.In this episode, I made the dango soup-like ``adzuki bean soup'', the flavorful ``cha rice'' of roasted soybeans and bancha, and the ``sesame salt'' that is indispensable when eating brown rice.This is a comment by Professor Fujii. “Today was another fun class. 2th and 3th of the month, and Spring Normal Course classes on January 1rd and 23th.Advanced Friday class is January 24th, Intermediate Saturday class is January 6th, Intermediate Tuesday class is January 1th.Happy new year...! (The association blog will continue later this year♪) + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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